In medium saucepan, bring 1 c. water to a boil; gradually add the
remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until
all cornmeal is absorbed. Remove from heat and stir in the buttermilk,
the cooked corn kernels, egg, the remaining 2 T. honey, margarine and
the remaining 1 t. vanilla; beat until smooth. Add reserved cornmeal
mixture and beat until just combined; pour into prepared baking dish.
Bake until firm but spoonable, and lightly browned along edges, 10 15
minutes. Serve warm, using an ice cream scoop.